Mint Vinegar.

 Summertime favorite. August 2012.    

My mother-in-law is a fabulous cook.  And with a huge garden just a stone's throw from her back door, everything is fresh, too.  One of my favorite things she makes is actually a condiment, though.  Mint vinegar!  I'd never had it till I met my husband's parents and now, I can't get enough!  It goes wonderfully with so many things.  Roasted potatoes.  Freshly sliced cucumbers.  Steamed peas.  Drizzled over garden tomatoes or a tossed salad.  The possibilities are endless.  Here's how you make it.

Mint Vinegar (makes a whole jar):

1. Gather 6 or 7 sprigs of fresh mint.
2. Wash thoroughly and remove leaves from the stem.  Place on a cutting board and sprinkle with a half tablespoon or so of white sugar.
3. Finely mince the leaves and sugar together.
4. Place the mint and sugar mixture into a jam jar and fill it with white vinegar, almost to the top.
5. Stir and enjoy.  Share, if you must.  Store in the fridge for up to two weeks.  

We went a little heavy on mint with this last batch and it is so delicious.  You can tailor the minty taste to your liking.  In my opinion, though, more is definitely better.

Have you had or heard of mint vinegar?  Maybe I'd been living under a rock until I met my husband because it was totally new to me!